Description
Homemade pumpkin pie brings classic autumn comfort straight from American kitchens. Rich spices and creamy custard nestled in a flaky crust promise delightful warmth that welcomes family gatherings around seasonal tables.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) pumpkin, canned or cooked
- 1 ½ cups (355 ml) milk, evaporated or cream
- 2 eggs, slightly beaten
- 1 box Pillsbury refrigerated pie crusts
Sugars and Sweeteners:
- ½ cup (100 grams) white sugar
- ¼ cup (55 grams) brown sugar, firmly packed
Spices and Seasonings:
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg, grated, or allspice
- 1/8 teaspoon clove, ground
- Whipped cream, sweetened (for topping)
Instructions
- Prepare the pumpkin puree a day in advance by piercing a whole pumpkin thoroughly with a paring knife or fork, then placing it on a foil-lined baking sheet.
- Roast the pumpkin in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 60 to 90 minutes until the skin easily yields to a fork and the flesh becomes tender.
- Remove the pumpkin from the oven and allow it to cool completely. Scoop out the seeds and stringy pulp, then process the soft flesh in a blender or food processor until smooth. Refrigerate the puree.
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a large mixing bowl, whisk together ground cinnamon, nutmeg, ginger, and salt with granulated sugar. Incorporate the prepared pumpkin puree, evaporated milk, and large eggs, stirring until the mixture is completely homogeneous.
- Roll out two pie crusts to approximately 11 inches in diameter, ensuring they’re large enough to line a 9-inch pie dish. Carefully transfer the crust to the pie pan, crimping the edges decoratively with a fork.
- Pour the pumpkin filling into the prepared pie crust, spreading it evenly to the edges.
- Bake at 425 degrees Fahrenheit (220 degrees Celsius) for 15 minutes, then reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius). Cover the pie edges with an aluminum foil shield to prevent over-browning.
- Continue baking for 40 to 45 minutes, or until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius) at the center and the crust reaches 205 degrees Fahrenheit (96 degrees Celsius).
- Transfer the pie to a wire cooling rack and allow it to cool completely at room temperature for 2 to 3 hours.
- Refrigerate for at least 2 hours before serving. Optionally, garnish with freshly whipped cream and a light dusting of ground cinnamon.
Notes
- Homemade pumpkin puree offers a richer, more vibrant taste compared to canned alternatives.
- Straining the puree removes excess moisture, ensuring a firmer pie filling.
- Toasting whole spices before grinding releases deeper, more complex flavor profiles.
- Room temperature ingredients blend more smoothly and evenly.
- Ceramic pie weights prevent crust from bubbling during blind baking.
- Cool pie completely on a wire rack to maintain crisp bottom crust texture.
- Refrigerating overnight allows flavors to meld and intensify.
- Sharp serrated knife creates cleanest slices through delicate filling.
- Store leftovers covered in refrigerator for up to four days.
- Serve slightly warm with freshly whipped cream for ultimate comfort.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg